What's the fastest way to cook fluffy white Jasmine rice?
From raw grains until ready to eat, what's the fastest method you can think of to get fluffy white rice (Thai Jasmine variety).
I've tried using a pressure cooker and it's pretty fast, but there's the initial heat up time needed to reach high pressure and then the depressurization time after cooking.
I've been able to get fluffy white rice within 12 mins in an electric pressure cooker, including depressurization, but this is still a little to slow.
Any ideas? I'm trying to reach 5-6 mins total, from the moment I apply heat to when I start eating.
Best Answer
for one cup of rice :
Rinse the rice and soak it for couples of minutes .
once u set the rice to soak boil three cups of water in a pan.
once water starts boiling, add a bit of drop of oil and add the rice(drained) and stir well.
Rice should be done in 3- 4 minutes. Check it with a spoon.
once done drain it and rinse it under cold water and microwave it for a minute (this is to make the rice fluffy and warm).
The entire process takes about 8- 10 minutes and its a healthy option.
Hope this helps ! but sry I haven't tired it for 6 minutes. Will try it today and will update this.
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How do you fluff up jasmine rice?
The key to fluffy jasmine rice is to use less water than usual because it's a softer rice - only 1 1/4 cups for each 1 cup of rice. Most recipes get this wrong and the rice is way too soft/gummy. Rinsing is optional - it barely makes a difference to fluffiness (see comments in post).How long does white jasmine rice take to cook?
The traditional stovetop method might take more monitoring than fancy gadgets like a rice cooker or an electric pressure cooker, but there's no denying it's still the most intuitive method. Simmer jasmine rice on the stove until all the water is absorbed, or about 10 to 15 minutes.What is the secret to cooking fluffy rice?
Bring to the boil with a pinch of salt, then turn down to a very gentle simmer and cover. Once the water has been absorbed, around 15 minutes, take it off the heat but leave the lid on for 5 to 10 minutes before fluffing up with a fork. You can use the same method for wholegrain but it will take closer to 30 minutes.what. (Bo Burnham FULL SHOW HD)
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Answer 2
Without abusing the laws of physics any more than you already are with a pressure cooker, I'm afraid not.
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